Servings: people
Tomato Sauce
Classic and simple tomato sauce that is easy to make and full of great flavor.
Equipment
- Cutting Board
- Knife
- Frying Pan (option 1)
- Pot (option 2)
Ingredients
- 2-3 pcs. Shallots coarsely chopped
- 1-2 clove Garlic chopped/crushed
- 2-3 pcs. Carrots diced into 3-5 mm cubes
- 3-4 pcs. Anchovy Fillets in oil, coarsely chopped
- 32-48 gram Tomatpuré
- 2 cans Chopped Tomatoes possibly small sweet cherry tomatoes
- 1 glass White Wine large jar
- Herbs use dried or fresh. I always use thyme, but often also oregano and sometimes rosemary.
- Olive Oil
- Sugar a bit
- Salt and Pepper
- Chili Optional: a little chili or dried peperoncini
- Vinegar Optional: a little vinegar (sherry vinegar, balsamic or apple cider vinegar)
Instructions
- In a pan or pot, heat up oil and sauté onions and garlic. They should soften but not brown. Add carrot and anchovy and continue sautéing. When the carrots start to get slightly tender, add tomato paste and let it fry/brown. The heat develops the sweetness in the tomato.
- Then add white wine and let it boil. This boils off the alcohol, then add the tomatoes along with the herbs and possibly a bit of chili.
- Let the sauce simmer—"blip"—for 35-60 minutes and season with salt, pepper, sugar, and possibly a splash of vinegar.